|Lacto-fermented zucchini slices, shredded zucchini relish, and diced zucchini relish.|
And lastly (and most simply), I picked some tiny baby squash, mostly yellow summer squash, sliced off the blossom end, and threw them into the batch of sour cucumber pickles I had started the day before.
I won't have my first "results" for at least a week, but I'll let you know as soon as I do.
Here are the things I considered when working with zucchini:
- Zucchini contains more water than cucumbers, so use more salt/less water. Also, for all the preps except the last I tossed the cut/shredded zucchini with salt and let it sit for an hour or so to pull out the water before adding more to make the brine- this way you have a better idea as to how much less water to use (don't discard the water the zucchini puts off- use it in the brine!). I wouldn't suggest much kneading or squishing like what you would do to make sour beets or sauerkraut, as zucchini isn't a tough as cabbage or beets.
- Summer squash and zucchini are tender plants- do not abuse them! This is the reason that squash is not often heat canned, at least not in applications where retaining shape or texture would be important.
- I assume that since it's a more tender vegetable, fermenting times will be shorter.
- While cucumber has its own distinct flavor, zucchini is more of a blank slate. I would imagine I could add any of a myriad of flavor combinations, but I decided simple is best for my first go.